3½ pounds trimmed chuck steak, cut into 2 inch chunks
kosher salt
freshly ground black pepper
1 tablespoon canola oil
1 medium onion, thinly sliced
5 garlic cloves, smashed
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons mild chile powder
2½ cups chicken broth
4 chipotle chiles in adobo sauce, seeded and minced + 2 teaspoons adobo sauce
2 tablespoons lime juice
2 tablespoons apple cider vinegar
1 4 ounce can diced green chiles
½ teaspoon kosher salt
1 bay leaf
Preparation
Preheat oven to 300 degrees
Heat a few teaspoons of oil in a large Dutch oven or similar oven-proof pot with a cover over medium-high heat. Lightly season beef with kosher salt and a few grinds of pepper. Brown beef in two batches, adding more oil to the pan if needed. Beef should be nicely browned on two sides (let brown on one side for a few minutes without moving the beef). Adjust heat if too high. Remove beef to a platter and set aside.
Let beef cook for 3 hours, stirring once during the cooking time. Remove from the oven. The meat should be fall apart tender. Remove bay leaf. Taste and add more salt if needed. Shred meat to desired consistency. Serve with corn tortillas that are gently heating on a comal or fried if you prefer.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2015/12/16/beef-barbacoa/